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I am Sujata Roy. A homemaker, a doting mother to two beautiful grown up children, a blogger, a passionate cook and lastly a foodie. Experimenting in the kitchen is what I love and enjoy doing the most. Specially experimenting with vegetarian dishes and egg-less cakes and cookies is what interests me more. My loved ones are fond of vegetarian cuisines, so I have them in my mind whenever I dish out a new recipe. However, I do not limit my experimental cooking to vegetarian recipes only, non-vegetarian recipe ideas are also dished out. Thank you for visiting my blog. Happy Cooking!

Category: NO GARLIC NO ONION RECIPE

Arunachal Pradesh, also called “the land of rising sun”,or orchid state of india,down-lit of mountain, lies in northeast India. The state is the largest of the North-Eastern states.

This is kind of a porridge or thick broth made with vegetables and it is both healthy and delicious. This is what usually Monpa farmers eat before going to fields. You will need flour, chopped vegetables, water, salt and butter. You may take diverse vegetables like cabbage, peas, chopped carrots or even broccoli.

At first, you need to roast the wheat flour in butter till it becomes light brown. Add some water to it and stir and simmer. After some time, add the blanched veggies and stir cook them in broth for a while. This can be served hot with fermented soybeans.

Aruna gave me two ingredients millet flour and greens. I have used finger millet or ragi. A low fat and calcium, iron, protein, fiber and mineral rich gluten free flour which is easy to digest. Thanks Aruna for these delicious and healthy ingredients. Everyone loved the dish. A perfect dish for winter. A very easy and simple yet delicious and healthy dish.

A very delicious and healthy dish. Banana flower called mocha in Bengali. This mocha ghonto is a traditional dish of Bengal. Generally served with hot steamed rice. This dry curry or ghonto made of banana flower, coconut, potatoes and some aromatic spices.

Its very common dish in Bengal. But we get good quality banana flowers rarely in our city. Thanks to my neighbour Nidhi for this delicious banana flower or mocha.

Traditional recipe is bit lengthy. I remember my mother and mother in law used to add cardamom, cinnamon and cloves paste at the end. And ground these with the help of grindstone or sil batta. Mother never used powder spices. All the spices ground separately with the help of grindstone. But these days we don’t have those grindstones. And no helping hands to grind all the spices separately. So here is a easy recipe to make this delicious mocha ghonto. But no cheating with aroma or taste. Taste is equally delicious.

Almost every part of the banana tree can be used in some way or the other. The flowers, fruit and stems can be eaten, the leaves can be used as plates and the bark can be used to make paper.

Known as banana hearts, banana flowers are loaded with fibre, protein, potassium, calcium, copper, phosphorus, iron, magnesium and Vitamin E. These pretty flowers can be eaten raw or cooked and added to salads, soups, stir-fries and herbal teas.

First we have to prepare the banana flower. Its little time consuming.

Remove outer leaves of the banana blossom or flower.

Take out the florets from inside.

Open each floret and remove the long string with small head and a plastic like part from it. Both are not edible.

Clean all the florets like this. At the end when all the florets are removed, chop finely all the florets and remaining small inside part of the flower. Discard the stem of the inside part first then chop finely.

Soak the chopped florets in the water with salt and 1/4 teaspoon turmeric powder overnight.

Next day boil the chopped florets in pressure cooker. Cook on high flame for 1 whistle then cook on simmer for 10 – 15 minutes.

Let it cool down. Drain the water and wash again in running tap water.

Sprouts are wonder food due to its high nutritional value. Natural sprouts are good for a healthy body and mind development. It ensures blood purification and strengthens the immune system. In Naturopathy, sprouts are termed as medicine because of its preserving and promoting health aspects. Sprouts are associated with amazing health benefits of sprouting.

Sprouts are known as health Rejuvenator and mood fresher. Sprouts are rich in fibre, protein, minerals, vitamins and enzymes, that’s why, they are known as miracle food.

Sharing an easy to make but delicious cauliflower recipe today. You don’t need much spices to make this no onion garlic cauliflower. You can serve it as a side dish with any bread of your choice or steamed rice.

Because of its beneficial effects on numerous aspects of health, cauliflower can easily be described as a superfood.

Cauliflower is a member of the cruciferous family of vegetables, often overshadowed by its green cousin broccoli. This is one vegetable that deserves a regular rotation in your diet, however, as it contains an impressive array of nutrients, including vitamins, minerals, antioxidants, and other phytochemicals.

Cauliflower is a member of the cancer-fighting cruciferous family of vegetables

Cauliflower is anti-inflammatory and antioxidant-rich, and may boost both your heart and brain health

Eating cauliflower will provide your body with impressive amounts of vitamin C, vitamin k, beta-carotene, and much more while supporting healthy digestion and detoxification

If you want to make something spicy and delicious in a hurry this chickpea with potatoes is a best option if you have soaked and boiled chickpeas.

My blogger friend and amazing cook Avin of theyellowdaal asked me to write a guest post for her blog. I think its a best recipe for her blog. Because Avin is from Punjab and I am from Bengal. Why not mix matche Punjabi chhole and Bengali bhaja moshla or dry roasted mixed spices. Avin has a lovely blog. Do visit her blog for many awesome recipes from different cuisine.

This chickpeas goes well with puri, roti or Indian flat bread, paratha or simple daal chawal. Or use it as sandwich stuffing.

Its very easy to make. You don’t need onion garlic for it. But you can make it with onion garlic too if you like. I will share the mathod of both.

We usually don’t use tomato in aloo posto or potato with poppy seeds but I have heard about this recipe from my sister in-law Arunima Gupta. It sounds little different and we loved the taste.

Thanks Arunima for this easy and delicious recipe. Everyone loved it.

This post is going to be a part of #Foodiemonday bloghop. And our this week’s theme is #nigella seeds.

The kalonji, or Nigella seeds or black cumin is an interesting spice – when used for tempering, it adds a beautiful aroma to the dishes, and a hint of flavour that you can’t quite nail.
Flavour and aroma aside, the tiny black seed comes with a whole lot of health benefits. It’s loaded with trace elements, vitamins, crystalline nigellone, amino acids, saponin, crude fiber, proteins and fatty acids like linolenic and oleic acids, volatile oils, alkaloids, iron, sodium, potassium and calcium. It keeps your heart healthy.

You don’t need much spices to make it. I have used only salt, green chillies, turmeric powder, poppy seeds,tomatoes and nigella seeds or kalonji or black cumin. Kashmiri red chilli powder is optional I have used it to add some colour. You can omit it if you want.

This Curry goes well with steamed rice.

Recipe

Potatoes:- 3 medium

Tomatoes – 2 large chopped

Green chilli – 4-5 or to taste

Nigella seeds – 1/4:teaspoon

Poppy seeds – 1/4 cup

Turmeric powder – 1/4 teaspoon

Kashmiri red chilli powder – 1 teaspoon, optional

Mustered oil – 2 tablespoon+ 1 teaspoon

Salt to taste

Water as require

Method

Soak the poppy seeds in hot water for 15 minutes or microwave for 2 minutes with little water. Soaked seeds will grind easily.

Drain and grind the poppy seeds with 2 green chillies. You can add more chillies if you want your curry hot. You can add little water. Make a smooth paste and keep it aside.

Very delicious and perfect for winter morning breakfast. And yes healthy too

You can get some more beetroot recipes in my blog. But this time tried with black rice. I have some black rice flour which I have made for black rice double chocolate cake. So I want to use it but very happy with the taste, it was amazing. Now I have to make some more black rice flour 😁

If you don’t have black rice you can use any white or brown rice too.

Black rice is an excellent source of fiber, amino acid, minerals, vitamins and antioxidants. And its more nutritious than brown rice.

Oats are loaded with Dietary fiber, more than any other grain. Oats have a range of healthy cholesterol lowering properties, helps control weight, reduces blood pressure, stabilize blood sugar, good for skin, enhances immune system, lower the risk of colon cancer.
And we all know oats as world’s healthiest food. Better way to gain the strength and energy.

Beetroot is low in fat. Full of vitamins, potassium, iron, nitrate and packed with powerful antioxidants. Its known as super food.

Coming to the recipe. Its very easy to make. Only mix all the ingredients. Cover and leave it for some time and make just like a pancake with little oil.

Recipe

Black rice flour – 1 cup

Oats powder – 1 cup

Beetroot – 1 peeled and grated

Coriander leaves – handful chopped

Green chilli – 1 – 2 finely chopped

Ginger – 1″ piece grated

Onion – 1 finely chopped, optional

Lemon – 1/2

Cumin powder – 1 teaspoon

Chat masala powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon, optional

Salt to taste

Oil for shallow frying

Method

Soak the rice flour with little water for an hour and grind into a smooth paste.